Easy Orange Dreamsicle Cake

Make this wonderfully moist Easy Orange Dreamsicle Cake with only a few simple ingredients. Layered with a pineapple and coconut filling.

Normally, I’m all about everything completely from scratch. But, with this yummy Easy Orange Dreamsicle Cake recipe, I’ll make an exception. Oh boy is this one delicious cake! Such great flavors and uses a store bought cake mix with the addition of a box of orange Jello and instant vanilla pudding.

To make this Easy Orange Dreamsicle Cake:

Step 1: Simply place all of the cake ingredients into a mixing bowl and beat for 3 minutes, until everything is smooth. Pour the batter into prepared cake pans and bake in a preheated 350 degree F oven for 30 minutes.

The goodness is in this yummy filling. Did you know you can buy freshly shredded coconut in the freezer section?! You’ll find it with the frozen berries, breakfast items, and Cool Whip section.

Step 2: Mix the package of thawed coconut with drained crushed pineapple and a few other ingredients for the yummiest filling.

Make the filling and reserve about 1/2 to 3/4 cup to mix with frosting. Feel free to either use store bought frosting or make your own from scratch. If you’re like me, you’ll be licking the spoon you used to mix the batter, a lot!

This cake is perfect for a picnic or backyard gathering. I do recommend to keep this cake refrigerated. It’s wonderfully moist and full of flavor.

Thanks for stopping by and looking at all my recipes! Be sure and let me know what you made and how it turned out! Would love to hear from you!

Easy Orange Dreamsicle Cake

Make this wonderfully moist Easy Orange Dreamsicle Cake with only a few simple ingredients. Layered with a pineapple and coconut filling.

Course
Dessert

Cuisine
American, Southern

Keyword
orange creamsicle cake, orange dreamsicle cake

Prep Time15minutes

Cook Time30minutes

Total Time45minutes

Servings12people

Ingredients

1boxyellow cake mix(15.25-ounce)

1 1/2cupswhole milk

1/2cupcanola or vegetable oil

4 largeeggs

1box orange Jello(3-ounce)

1box instant vanilla pudding(3.4-ounce)

Filling:

1/2cupcrushed pineappledrained

1/2 cupgranulated sugar

3/4cupfull-fat sour cream

1packagefrozen coconut (6-ounce)thawed

Cream Cheese Frosting:

1poundpowdered sugar

1/2cupvegetable shortening

1/2teaspoonsalt

1teaspoon pure vanilla extract

3-4tablespoonwhole milk

4ouncesfull-fat cream cheesesoftened

Instructions

Filling:

Mix all of the filling ingredients together in a medium bowl. Reserve 1/2 to 3/4 cup for frosting.

Cake:

In either a stand mixer or using an electric hand mixer combine all of the ingredients together and beat for 3 minutes. Scrape the bottom and the sides of the bowl occasionally.

Grease and flour two 8 or 9-inch round cake pans. Shake out any excess flour. Set aside.

Pour the cake batter evenly into the prepared cake pans. Bake in a preheated 350 degree F oven for 30 minutes. Or until a toothpick when inserted comes out clean.

Let the cakes cool in the pan for 5 to 10 minutes. Remove the cakes from the cake pans and let cool completely on a baking rack.

Frosting:

Add 1/2 to 3/4 cup of the filling to the frosting. Use about 2 containers of store bought frosting, or homemade cream cheese frosting. Mix together well with a rubber spatula. Cover with plastic wrap and place in the refrigerator until you are ready to frost the cake.

To make homemade cream cheese frosting:

Using a beater attachment, add all of the ingredients and beat until smooth and fluffy. Add a little milk at a time until you get the consistency you want. You'll want this frosting to be a little thicker than normal.

To assemble the cake:

Place one cake on a plate or serving platter. Place filling on top of the cake. Keep the filling about 1-inch away from the edges of the cake. Place the second cake on top of the filling.

Gently spread the frosting on the top and around the sides of the cake. Top with a few thin slices of oranges for garnish.

I’m wondering if you know if you can exchange butter for the shortening in the frosting recipe? I have always used butter in cream cheese frosting but because of the pineapple filling that is added to it I thought maybe it changers the texture or maybe something else.

Marsha,
You could definitely substitute butter for the shortening in the frosting recipe. I just used shortening, because it comes out fluffier and my mom always made it that way! Thanks for stopping by!

Wow I would like to try this recipe. I have been looking for an out of the ordinary cake recipe to make. And it’s funny that I came across this blog of yours. This sure will make a yummy cake with a twist. I can’t wait to try it.

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New England Farmgirl

Meet Jessica

Jessica Robinson is the editor, recipe developer and photographer of A Farmgirl’s Kitchen, a blog which features local food and farming, household tips, old-fashioned recipes, ideas for backyard entertaining, and life behind the scenes at the farm. Jessica was raised on a small farm in Connecticut, Read More…